SUBSCRIBE

Chilean Empanada With Dried Apricots and Meat

This recipe is a perfect combination of flavors and textures, where dried fruits play an essential role. The dried apricots, prunes and raisins add a natural sweetness and juiciness to the filling, while the almonds provide a crunchy contrast and a delicious flavor.

In addition to their gastronomic contribution, nuts are a source of key nutrients. This combination of ingredients not only enhances the flavor of empanadas, but also their nutritional quality with an authentic taste.

Created by:
1 hr
Medium
4 SERVERS

Nutrition per serving

Energy

159 kcal

Fat

8.16 g

Saturates

1.86 g

Carbs

13.83 g

Sugars

6.67 g

Fiber

1.9 g

Protein

9 g

Salt

193 mg

Nutrition per serving

Energy

159 kcal

Fat

8.16 g

Saturates

1.86 g

Carbs

13.83 g

Sugars

6.67 g

Fiber

1.9 g

Protein

9 g

Salt

193 mg
0%

PREP TIME

25 mins

0%

COOK TIME

25 mins

0%

TOTAL TIME

1 hr

Ingredients

For the filling:

To accompany:

Method

    1. For the stuffing: Finely chop the garlic and onion and sauté with olive oil until the onion is transparent. Then, add the meat and roast over high heat. Deglaze with the meat stock.
    2. Add the chopped dried apricots, almonds, raisins, salt, paprika, oregano and ground cumin. Stir, lower the heat and cook for 15 minutes over low heat.
    3. Then, set aside in the refrigerator to cool the filling.
    4. For the empanadas: roll out the dough and cut into large circles. Place one or two spoonful’s of filling in the center and top with a slice of boiled egg.
    5. Wet the edges, fold over leaving about 1 cm of space up to the bottom edge and then fold the base and sides.
    6. Brush with beaten egg and bake at 190 ºC for 20 minutes in a preheated oven.

Tips

It can be prepared in mini format, or in large format, placing a sheet of short crust pastry on the base, filling in the middle and the other pastry covering it, sealing the two.

Ingredients

For the filling:

To accompany:

Method

    1. For the stuffing: Finely chop the garlic and onion and sauté with olive oil until the onion is transparent. Then, add the meat and roast over high heat. Deglaze with the meat stock.
    2. Add the chopped dried apricots, almonds, raisins, salt, paprika, oregano and ground cumin. Stir, lower the heat and cook for 15 minutes over low heat.
    3. Then, set aside in the refrigerator to cool the filling.
    4. For the empanadas: roll out the dough and cut into large circles. Place one or two spoonful’s of filling in the center and top with a slice of boiled egg.
    5. Wet the edges, fold over leaving about 1 cm of space up to the bottom edge and then fold the base and sides.
    6. Brush with beaten egg and bake at 190 ºC for 20 minutes in a preheated oven.

Related recipes

1 hr

Medium

Nutfruit Bitterballen

An innovative twist on traditional Dutch croquettes, with a creamy filling of mushrooms, nuts, and spices.

1 hr

Easy

Peanut Butter Cups

A healthy twist on traditional peanut butter cups, made with roasted peanuts and almonds blended with dates for a smooth, naturally sweet filling.🍫

1 hr 40 mins

Easy

Pavlova

A delicate pavlova with a crispy, airy meringue, filled with a vanilla and balsamic strawberry coulis, and topped with an irresistible almond, fig, and apricot crunch.

BECOME A SUBSCRIBER

Sign up to receive our newsletter with recipe ideas healthy tips and more
SUBSCRIBE

Sponsors

california-walnuts
california-prunes
american-pistachio
nucis
australian-macadamias
Copyright ©2025 International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok
Copyright © 2025International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok